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Easy Mini Skillet Cornbread for One

If my small skillet cornbread is too much then this classic and easy mini cornbread for one recipe might be perfect for you. This yummy comfort food is great served with chili, beans, and rice, or for a snack. Slightly sweet cornbread with a tender crumb. Made in a 5.5-inch square cast iron skillet this single serving recipe is just enough for one person to enjoy and save a little for leftover cornbread.

Serves this little homemade cornbread with a pan fried ham steak dinner, spicy small batch chili, or old fashioned slow cooked cabbage.

Cornbread in small square cast iron skillet.

If you like a sweeter and larger version of this recipe take a look at Classic Skillet Cornbread is the perfect side dish for a small batch of veggie chili .

Simple Ingredients

Bowl of cornmeal and flour.
  • Butter –  I’ve always used salted butter. The melted butter should be cooled down for a minute before adding to the batter.
  • Milk – Whole milk or reduced fat works equally as well.
  • Egg – Use a full egg for this small batch recipe for a nice light and tender texture.
  • Cornmeal – Yellow cornmeal has the deeper flavor you want for the cornbread recipe.
  • Flour – Use all-purpose flour.
  • Honey Use 2 tablespoons of honey for a hint of sweetness, increase honey if you like a sweeter cornbread. You can also substitute white granulated sugar.
  • Baking powder – This is needed for the cornbread to rise.
  • Salt: Salt brings out the flavor in food and you only need to a little bit since you are using salted butter.

Recipe Directions with Step-by-Step Photos

(Note: please see the recipe card at the bottom of the post for the complete written instructions.)

Preheat the oven to 400 degrees. Lightly butter a small cast iron skillet and set it aside. You can also use a cooking spray. Heat the skillet to melt the butter. You can also divide the batter between two wells of a muffin pan for cornbread muffins, or use a mini loaf pan.

Bowl of cornmeal and flour with whisk.

In a medium bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder.

Cornbread batter in bowl.

Make a well in the center of your dry ingredients and add your butter, milk, honey, and egg. Stir just until the ingredients are combined with only a few lumps remaining.

Cornbread batter in cast iron skillet and drizzled with honey,

Pour the batter into the prepared pan and bake for 20 minutes until the top begins to turn a golden brown. For a little extra sweetness drizzle honey on top before baking.

Check if the cornbread is fully cooked by inserting a toothpick or cake tester into the center and if it comes out clean the cornbread is fully cooked.

Cornbread in skillet
Stack of cornbread slices.

Ways to serve cornbread

Cornbread for One: Frequently Asked Questions

Can you freeze cornbread?

Yes. Let the cornbread cool completely then wrap tightly in saran wrap and place inside a Ziploc bag. For best quality cornbread can be frozen for up to one month. Defrost overnight in the refrigerator.

What’s the difference between yellow and white cornmeal?

Yellow cornmeal has a stronger flavor and has more corn flavor than white cornmeal. White cornmeal flavor’s a little more delicate.

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small cast-iron skillet with cornbread and honey jar on table.

Mini Cast Iron Skillet Cornbread

A small-batch mini cornbread with a hint of sweetness. Cornbread tastes best the day it's made so this is the perfect size to enjoy. The batter fits perfectly in a 5.5-inch square cast iron skillet.
4.62 from 13 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 slices
Calories: 279kcal
Author:Sydney Dawes

Ingredients

  • ¼ cup all-purpose flour
  • ¼ cup yellow cornmeal
  • 2 tablespoons honey
  • teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon melted butter
  • 1 egg lightly beaten
  • ¼ cup milk

Instructions

  • Preheat oven to 400 degrees. Lightly butter a 5.5-inch cast iron skillet and set it aside. Heat the skillet to melt the butter.
  • In a medium bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder.
  • Make a well in the center of your dry ingredients and add your butter, milk, honey, and egg. Stir just until the ingredients are combined with only a few lumps remaining.
  • Pour the batter into the prepared pan and bake for 20 minutes until the top begins to turn a golden brown. For a little extra sweetness drizzle honey on top before baking.
  • Check if the cornbread is fully cooked by inserting a toothpick or cake tester into the center and if it comes out clean the cornbread is fully cooked.

Notes

  • Use the right cornmeal: Choose a good-quality cornmeal for the best results. Look for stone-ground cornmeal, which has a coarser texture and provides a richer flavor. Avoid using pre-packaged cornbread mixes, as they may contain artificial ingredients and lack the authentic taste of homemade cornbread.
  • Preheat the skillet or baking dish: If using a cast-iron skillet or baking dish, preheat it in the oven before adding the cornbread batter. This step helps create a crispier crust.
  • Mix wet and dry ingredients separately: In two separate bowls, combine the dry ingredients (cornmeal, flour, baking powder, salt, etc.) and the wet ingredients (buttermilk, eggs, melted butter, etc.). Mixing them separately allows for better distribution of the ingredients and ensures a more uniform texture.
  • When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a tougher texture. It’s okay if there are a few lumps in the batter; they will disappear during baking.
  • Allow the cornbread batter to rest for a few minutes before baking. This resting period helps hydrate the dry ingredients and allows the flavors to meld together.

Nutrition

Serving: 2slices | Calories: 279kcal | Carbohydrates: 43g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 111mg | Sodium: 473mg | Fiber: 2g | Sugar: 19g
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Recipe Rating




One Comment

  1. 4 stars
    this is a pretty good cornbread recipe! I liked how quick it was to cook and pull together. I did find it more of a “cakey” cornbread, in that it holds together more than I expect cornbread to. I think of it as very crumbly, whereas this definitely stays together. I would use it as a cornbread for a base for something (like chili cornbread casserole), but probably not as a go-to side cornbread.